The rice of the senyoret, also called the rice of the manure or rice of the Lord, is a typical Alicante dish that derives from rice to band and that consists of a clean rice paella, that is, with all the seafood and the peeled fish. The origin of the rice of the senyoret dates back to the welfare classes when the servitude cooked this dish to the taste of the lord of the house where they worked. In addition, everything was peeled so that the senyoret did not have to make any effort to eat the paella. Luckily, we currently cook this dish for other reasons and with many different ingredients, so in recipes we want to teach how to make a good rice of the Guide with The step by step that follows below.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| SENYORET rice ingredients: |
| 1 liter of fish broth or fumet 200 grams of crude peeled prawns 200 grams of clean and chopped squid. Salmorreta (Sweet paprika and fresh parsley can be used in place) 1 cup of natural crushed or grated tomato 8 handfuls of round rice or pump 1 pinch of strands of saffron 1 cup of extra virgin olive oil extra 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
SENYORET rice ingredients:
1. The first step to elaborate this rice of the Lord is to prepare the seafood and fish you are going to use. To do this, you must keep in mind that each of these ingredients must be peeled, clean and chopped, this quality is the one that indicates that it is a true rice of the senyoret.
2. Heat a good stream of oil in a paellera or pan and sauté the seafood and fish, stirring to be done everywhere, for approximately 3 minutes. Being small pieces, no more time will be necessary. Book to continue with the Senyoret Paella recipe.
3. In the same oil of the previous sofrito, sauté the crushed tomato with a spoonful of salmorreta. If you do not have a salmor, replace it with paprika and chopped parsley or follow this homemade salt recipe.
4. Once the salmorreta is diluted, add the rice and remove so that it is soaked well. On the other hand, have the fumet or fish broth prepared. You can use two fish broth pills and add water or use homemade or commercial fish broth, although Senyoret rice will be much tastier with the homemade broth.
5. Slowly pour the broth while stirring so that the rice is not stuck in the bottom. This is going to be the only time you remove the rice, since this is how the true rice of the Valencian senyoret is done.
Trick: For a Senyoret Meloso or broth rice, add more broth.
6. Wait for the broth to boil and add the strands of saffron distributing them throughout the paellera or pan. If you do not have saffron, you can use food dye, although the taste of saffron in strand is a very important seasoning in this Mediterranean flavor.
7. Let the rice of the senyoret be cooked over high heat, provided that the fire used is wide and is totally distributed. Normally, it takes about 20 minutes to get. This type of paella has the peculiarity that the rice should not be ful cook. While the rice of the Lord rests, you can take the opportunity to prepare a homemade Alioli to accompany.
Trick: If you want a dry guy rice to rest, let it rest longer.
8. You can already serve the dishes. Try it and tell us if it is not the best rice of the senyoret that you have tried! And if you love the easy rice recipes, do not miss the following:- Rice with easy chicken
– Paella Marinera
– Paella Valenciana
